Leek, potato, and mushroom tart

The Goods:

Crust (3-2-1 Pie Dough)*

6 oz. AP flour

4 oz. cold/frozen butter

2 oz. ice water

1 pinch kosher salt

1 large leek

6 medium crimini mushrooms

1/2 lb fingerling potatoes

1/2 cup milk, plus some extra

1/4 cup grated parmesan cheese

1 clove garlic

1 sprig parsley

Preheat the oven to 325 F. Weigh out the flour in a large bowl. Finely slice the butter into small cubes. Add the butter and salt to the flour. Work the butter together with the flour by pinching the flour into the butter chunks until the butter pieces are all pea-sized or smaller. Gradually add the ice water until the dough is formed. Try not to work the dough any more than is needed to form it together. On a well-floured surface roll out the dough. Form the dough into a 9" pie tin or pyrex. If one is feeling ambitious, a lattice top crust can be made from the extra scraps. Weigh down the dough with some parchment paper and dry beans or a lot of rice and "blind" bake for 20 minutes at 325. Remove the pie weight and continue to bake until the crust is golden brown, about 15 additional minutes.

Meanwhile, preheat the oven to 400 F. Finely slice the white portion of the leek, finely dice the mushroom, finely dice the garlic, and slice the potatoes lengthwise as thinly as possible. Add a spritz of olive oil to a sauté pan and set the heat to medium-high. Add the diced mushrooms. After a few minutes, lower the heat to medium. After the leeks have softened, add the garlic and parsley. After two additional minutes, add the 1/2 cup milk. After the milk begins to bubble, remove from the heat. Make a layer of potato slices on the bottom of the crust. Add a thin layer of the mushroom/leek mixture. Repeat this process until one of the ingredients runs out. In my case, I had a few potato slices remaining, but was able to form 3 layers of potatoes and 2 layers of mushroom/leek. Pour the milk from the sauté pan over the tart. Add additional milk, if needed, to rise to the level of the potatoes on the top layer. Sprinkle the parmesan over the top. Finally, add a lattice, if desired. Bake the tart at 400 for 35-45 minutes or until the milk has reduced and the potatoes have cooked.

The crust after blind baking.

The fully assembled tart.

mmm... Tart.

*3-2-1 Pie dough (flour-fat-water) comes from Ratio. Ruhlman also gives tips for various savory and sweet tarts. A leek and potato tart is given as an example; this is a variation on that example.